How Peppe Guida transforms leftover pasta and beans into a “starred frittata” | Chef Recipes | Reporter Gourmet S.r.l.
Leftover pasta and beans? Turn them into a Michelin-starred omelet: here is Peppe Guida's recipe that turns kitchen leftovers into gourmet fare.
Ingredients
- 3-4 servings of leftover pasta and beans
- 2 tablespoons of flour
- 2 sprigs of parsley
- 2 eggs
- Kampot black pepper
- extra virgin olive oil
- 250 g milk
- 100 g grated Pecorino Romano cheese
- 20 g cornstarch
- 15 g butter
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